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OpenAlex Citation Counts

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OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

Microbial profiles of Greek PDO cheeses assessed with amplicon metabarcoding
Sofia Michailidou, Eleftherios Pavlou, Konstantinos Pasentsis, et al.
Food Microbiology (2021) Vol. 99, pp. 103836-103836
Closed Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Comparison of the Microbiome of Artisanal Homemade and Industrial Feta Cheese through Amplicon Sequencing and Shotgun Metagenomics
Konstantinos Papadimitriou, Rania Anastasiou, Marina Georgalaki, et al.
Microorganisms (2022) Vol. 10, Iss. 5, pp. 1073-1073
Open Access | Times Cited: 23
Safety assessment of a novel marine multi-stress-tolerant yeast Meyerozyma guilliermondii GXDK6 according to phenotype and whole genome-sequencing analysis
Xueyan Mo, Mengcheng Zhou, Yanmei Li, et al.
Deleted Journal (2023) Vol. 13, Iss. 4, pp. 2048-2059
Open Access | Times Cited: 15
Decarboxylase activity of the non-starter lactic acid bacterium Loigolactobacillus rennini gives crack defects in Gouda cheese through the production of γ-aminobutyric acid
Hannes Decadt, Louise Vermote, Cristian Díaz-Muñoz, et al.
Applied and Environmental Microbiology (2024) Vol. 90, Iss. 2
Open Access | Times Cited: 5
Metataxonomic Mapping of the Microbial Diversity of Irish and Eastern Mediterranean Cheeses
Eleni Kamilari, Dimitrios Tsaltas, Catherine Stanton, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2483-2483
Open Access | Times Cited: 20
Insights into Microbial Community and Its Enzymatic Profiles in Commercial Dry-Aged Beef
Yinchu Liu, Xiaoguang Gao, Mingwu Zang, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 529-529
Open Access
Effects of Candida sake on the quality of dry-aged beef: Integrated analysis of flavoromics, metabolomics, and microbiomics
Xiaoguang Gao, Yinchu Liu, Mingwu Zang, et al.
Food Bioscience (2025), pp. 106657-106657
Closed Access
Detection and Identification of Food-Borne Yeasts: An Overview of the Relevant Methods and Their Evolution
Mónika Kovács, Andrea Pomázi, Andrea Taczman-Brückner, et al.
Microorganisms (2025) Vol. 13, Iss. 5, pp. 981-981
Open Access
Characterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic Analysis
Panagiotis Papadakis, Spyros J. Konteles, Anthimia Batrinou, et al.
Microorganisms (2021) Vol. 9, Iss. 11, pp. 2377-2377
Open Access | Times Cited: 21
Microbial diversity, morpho-textural characterization, and volatilome profile of the Portuguese thistle-curdled cheese Queijo da Beira Baixa PDO
Federica Cardinali, Roberta Foligni, Ilario Ferrocino, et al.
Food Research International (2022) Vol. 157, pp. 111481-111481
Closed Access | Times Cited: 13
Investigation of the Microbiome of Industrial PDO Sfela Cheese and Its Artisanal Variants Using 16S rDNA Amplicon Sequencing and Shotgun Metagenomics
Natalia Tsouggou, Aleksandra Slavko, Olympia Tsipidou, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1023-1023
Open Access | Times Cited: 2
Phenotypic and genotypic characterization of antimicrobial resistances reveals the effect of the production chain in reducing resistant lactic acid bacteria in an artisanal raw ewe milk PDO cheese
Gorka Santamarina-García, Gustavo Amores, Diego Llamazares De Miguel, et al.
Food Research International (2024) Vol. 187, pp. 114308-114308
Open Access | Times Cited: 2
The traditional Greek cheese Tsalafouti: history, technology, nutrition and gastronomy
Eleni Malissiova, Εrmioni Meleti, Antonia Samara, et al.
Journal of Ethnic Foods (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 6
Microbiological analysis of Greek Protected Designation of Origin cheeses and characterisation of the isolated lactic acid bacteria
Jonathan Rhoades, Iro Anastasiou, Sofia Michailidou, et al.
International Dairy Journal (2021) Vol. 123, pp. 105183-105183
Closed Access | Times Cited: 13
Characterization of Microbial Shifts during the Production and Ripening of Raw Ewe Milk-Derived Idiazabal Cheese by High-Throughput Sequencing
Gorka Santamarina-García, Igor Hernández, Gustavo Amores, et al.
Biology (2022) Vol. 11, Iss. 5, pp. 769-769
Open Access | Times Cited: 9
Traditional fermented milk products of Eastern Mediterranean countries: A cultural heritage to preserve
Reine Abi Khalil, Sophie Yvon, Christel Couderc, et al.
International Dairy Journal (2023) Vol. 147, pp. 105768-105768
Closed Access | Times Cited: 5
Application of multi-functional lactic acid bacteria strains in a pilot scale feta cheese production
Christina S. Kamarinou, Olga S. Papadopoulou, Agapi I. Doulgeraki, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 5
Microbiological Characterization of Greek Galotyri Cheese PDO Products Relative to Whether They Are Marketed Fresh or Ripened
John Samelis, Athanasia Kakouri
Fermentation (2022) Vol. 8, Iss. 10, pp. 492-492
Open Access | Times Cited: 8
Dietary Live Yeast Supplementation Influence on Cow’s Milk, Teat and Bedding Microbiota in a Grass-Diet Dairy System
Isabelle Verdier‐Metz, Céline Delbès, Matthieu Bouchon, et al.
Microorganisms (2023) Vol. 11, Iss. 3, pp. 673-673
Open Access | Times Cited: 4
Effect of the Bioprotective Properties of Lactic Acid Bacteria Strains on Quality and Safety of Feta Cheese Stored under Different Conditions
Angeliki Doukaki, Olga S. Papadopoulou, Antonia Baraki, et al.
Microorganisms (2024) Vol. 12, Iss. 9, pp. 1870-1870
Open Access | Times Cited: 1
Harnessing diversity of Lactococcus lactis from raw goat milk: Design of an indigenous starter for the production of Rocamadour, a French PDO cheese
Christel Couderc, Valérie Laroute, Michèle Coddeville, et al.
International Journal of Food Microbiology (2022) Vol. 379, pp. 109837-109837
Open Access | Times Cited: 7
In Vitro Probiotic Characterization and Safety Assessment of Lactic Acid Bacteria Isolated from Raw Milk of Japanese-Saanen Goat (Capra hircus)
Yukimune Tanaka, Ni Putu Desy Aryantini, Eiki Yamasaki, et al.
Animals (2022) Vol. 13, Iss. 1, pp. 7-7
Open Access | Times Cited: 6
Genomic and 16S metabarcoding data of Holothuria tubulosa Gmelin, 1791
Maria Kyritsi, George Tsiolas, Sofia Michailidou, et al.
Data in Brief (2023) Vol. 48, pp. 109171-109171
Open Access | Times Cited: 3
Pilot-Scale Production of Traditional Galotyri PDO Cheese from Boiled Ewes’ Milk Fermented with the Aid of Greek Indigenous Lactococcus lactis subsp. cremoris Starter and Lactiplantibacillus plantarum Adjunct Strains
John Samelis, Charikleia Tsanasidou, Loulouda Bosnea, et al.
Fermentation (2023) Vol. 9, Iss. 4, pp. 345-345
Open Access | Times Cited: 2
Metabarcoding analysis reveals a differential bacterial community profile associated with ‘Torta del Casar’ and ‘Queso de la Serena’ PDO cheeses
Almudena V. Merchán, Santiago Ruiz‐Moyano, María José Benito, et al.
Food Bioscience (2023) Vol. 57, pp. 103491-103491
Closed Access | Times Cited: 2
Artisanal Household Milk Pasteurization Is Not a Determining Factor in Structuring the Microbial Communities of Labneh Ambaris: A Pilot Study
Reine Abi Khalil, Christel Couderc, Sophie Yvon, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3874-3874
Open Access | Times Cited: 4
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